This Fair Trade Certified organic green tea is another example of the wonderful offerings coming out of the Makaibari Estate in India. Biodynamically farmed in India's Darjeeling district, this organic loose leaf tea exhibits many of the same qualities as the black teas of this region, but with an unoxidized leaf. The varying leaf colors (ranging from green to brown to white) produce an easy-to-drink cup. This organic Indian tea also exhibits slight lemony, vegetal and earthy qualities akin to other Darjeeling teas. Established in 1859, Markaibari is the oldest estate in Darjeeling, where a strong commitment to sustainable farming prevails.
Ingredients: organic Indian green tea
Serving Size: one teaspoon per 8 oz cup of water
Posted by JoeB on 16th Apr 2014
While I prefer my tea stronger, this tea has a pleasing subtly that I've come to enjoy. A little sweet, not bitter. It's better in warmer weather (spring, summer) than fall or winter. read the other reviews and you'll get a good idea of what this tea is like.
Posted by Krait on 5th Sep 2013
Tea somewhat mild. Good tea to end a busy day.
Posted by Graham Friday on 28th Aug 2013
This tea is quite tasty. Not bitter at all if steeped properly and a very nice addition to any green tea collection. I wouldn't say there is anything especially unique about this variety, but it is nevertheless a great option. If you enjoy green tea, you will enjoy this.
Posted by Unknown on 9th Mar 2013
This tea is delicate enough to be drunk alone, but it really is tasty if you want to add lemon and stevia. Great quality, too.
We at Arbor Teas firmly believe that tea should be brewed to suit your personal taste. With that being said, here are some recommendations to get you started, but please remember you can make adjustments based on your own personal taste.
There are three main considerations when brewing tea: quantity of tea, water temperature and steeping time.
Quantity of tea: one teaspoon per 8 oz cup of water
Water temperature: use water that has been heated until bubbles begin to form on the bottom of the pot (180° F)
Steeping time: 2-3 minutes
Tip #1: Use fresh water whenever possible - water that has been sitting in your kettle overnight may impart a flat or stale taste to your tea. Be careful not to boil your water for too long. Over boiled water can sometimes impart an unwanted taste.
Tip #2: Keep in mind that brewing your tea for too long can extract undesirable bitterness from the leaves, so steeping time matters! For a stronger brew, don’t steep longer, just use more tea.
Learn more from our How To Guides on how to brew loose leaf tea, how to make iced tea, and how to make tea lattes. And don’t forget to check out our Eco-Brewing Tips, too!
There are five significant components found in all tea from the plant camellia sinensis: essential oils, which are the source of tea’s delicious flavor and aroma; polyphenols, which are antioxidants that provide the tea’s brisk flavor and many of its health benefits; phytonutrients, which are small amounts of vitamins, minerals, and amino acids including L-theanine (a very rare molecule that has been found in only three sources including camellia sinensis!) ; enzymes; and methylxanthines, which are a family of alkaloids that include caffeine. Each of these components work differently in the human body and a full description is best left to a medical journal. However, recent research exploring the potential health attributes of tea is leading many scientists to agree that tea, may contribute positively to a healthy lifestyle.
Some research comparing different types of tea has shown that the manufacturing process does affect the level of antioxidants present in the final tea leaf. According to a 2006 review of the beneficial effects of green tea in the Journal of American College of Nutrition, when comparing dry leaves, unoxidized green tea retains more antioxidants than black, oolong, or pu-erh. The catechin (or antioxidant) that displays the greatest increase in green tea when compared to the black, oolong and pu-erh is EGCG (epigallocatechin-3-gallate). (Reference: "Beneficial Effects of Green Tea - A Review" Journal of the American College of Nutrition, Vol 25, No 2 (2006))
For a more in-depth discussion of Tea and Health Benefits check here.
For a more in-depth discussion of Tea and Caffeine check here.
This recipe for a traditional Burmese fermented tea leaf salad (Lahpet Thoke pronounced “la-pay toe”) is an eclectic mix of flavors and textures. However, finding fermented tea leaves outside Burma and northern Thailand isn’t very easy. Luckily, this recipe includes directions to ferment your own tea leaves and recommends ! Check here to view the full recipe for Burmese Tea Leaf Salad!